Jeff Davidson
TVWBB Super Fan
Folks,
I made four racks of baby back ribs last night. It was a really cold night and it was hard to keep temps in the 225-250 range. The ribs were on for 5.5 hours and felt done. Unfortunately, for about half the ribs, there was a small layer fat right under meat that didn't fully render. The ribs were delicious but I'm wondering if there's a fool proof way to make sure all the fat has rendered.
I made four racks of baby back ribs last night. It was a really cold night and it was hard to keep temps in the 225-250 range. The ribs were on for 5.5 hours and felt done. Unfortunately, for about half the ribs, there was a small layer fat right under meat that didn't fully render. The ribs were delicious but I'm wondering if there's a fool proof way to make sure all the fat has rendered.